Warm Potato Tuna Salad With Pesto Dressing Food

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

WARM POTATO SALAD WITH TUNA AND BACON

Steps:

• Place the potatoes in a medium saucepot and add enough cold water to cover by at least 2 inches. Add a large handful of salt and bring to a boil over medium heat. Reduce to a simmer and cook until tender and pierces easily when you insert a paring knife, 10 to 15 minutes.
• While the potatoes cook, heat a 12-inch nonstick skillet over medium heat. Add the bacon and cook, flipping occasionally, until golden and crispy, 10 to 12 minutes. Remove and let drain on a paper towel-lined plate then cut crosswise 1/4 inch thick. Set aside.
• To make the dressing combine the oil, vinegar, both mustards, some pepper and a large
• pinch of salt in a small bowl. Whisk together and taste for seasoning.
• Once the potatoes have cooked, drain and carefully--they'll be hot--cut in half. Place in a large
• bowl and add the bacon. Pour the dressing over the potatoes and bacon and toss. Let sit for a few minutes so the flavors can absorb. Add the chives.
• Break the tuna into large chunks directly into the potato salad. Gently toss with a silicone spatula just to mix through, keeping the tuna in large chunks.
• Scoop into a shallow bowl or platter, garnish with more chives, black pepper and the chive blossoms, if using. Serve warm.